Ingredients:
• 2 cans tuna, drained
• 100 g lettuce, shredded
• 12 pitted olives, chopped
• 200 g feta, crumbled
• Salt and pepper
• 1 roll phyllo pastry
• 45 ml (3 tablespoons) butter, melted
Method:
- Heat oven to 180°C.
- Mix tuna, lettuce, olives, feta, salt and pepper.
- Cut phyllo into long strips the same width as the pastry box.
- Brush both sides of 2 strips with butter and put one strip on top of the other.
- Spoon filling on one end, fold corner over filling and continue folding for a samoosa. Seal with butter.
- Repeat with remaining ingredients. Chill for 10 minutes. Bake for 15 minutes.
You Magazine 8 March 2012